Italian Cream Cherry Pie Recipe

Italian Crème Cherry Pie

Prep Time: 25 mins

Cook Time: 35 mins

Total Time: 1 hr

Servings: 8 slices

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

For the Filling:

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup shredded sweetened coconut
• 1/2 cup finely chopped pecans
• 1 (21-ounce) can cherry pie filling

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon almond extract
• Fresh cherries and toasted coconut flakes, for garnish (optional)

Directions

1. Prepare the Crust:
   In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat Oven:
   Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch pie pan. Press into pan, trim excess, and crimp edges. Prick the bottom with a fork.
3. Blind Bake the Crust:
   Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove paper and weights, then bake another 5 minutes until lightly golden. Let cool slightly.
4. Prepare the Filling:
   In a large mixing bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, almond extract, coconut, and pecans.
5. Assemble and Bake:
   Spread the cream mixture evenly into the prepared crust. Spoon the cherry pie filling evenly over the top. Bake for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool Completely:
   Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours or until chilled and firm.
7. Prepare the Topping:
   In a medium bowl, beat the heavy whipping cream, powdered sugar, and almond extract until soft peaks form. Spread or pipe whipped cream over the chilled pie.
8. Garnish and Serve:
   Top with fresh cherries and toasted coconut flakes if desired. Slice and serve cold.

Cook’s Note:

For extra flavor, drizzle with melted white chocolate before serving or sprinkle with crushed pecans.